Sticky Date Cupcakes Recipe

Name: Sticky Date Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/3 cups (325 mL) pitted dates (7 oz/210 g), chopped; 1/3 cup (75 mL) water; 1 1/2 cups (375 mL) all purpose flour; 1 1/2 tsp ( 7 mL) baking powder; 1/4 tsp (1 mL) salt; 1/2 cup (125 mL) granulated sugar; 1/3 cup (75 mL) packed brown sugar; 1/2 cup (125 mL) unsalted butter, at room temperature; 2 eggs; 1/4 cup (50 mL) milk; Chocolate Toffee Sauce; Muffin pan, lined with paper liners

Servings: persons

1 1/3 cups (325 mL) pitted dates (7 oz/210 g), chopped
1/3 cup (75 mL) water
1 1/2 cups (375 mL) all purpose flour
1 1/2 tsp ( 7 mL) baking powder
1/4 tsp (1 mL) salt
1/2 cup (125 mL) granulated sugar
1/3 cup (75 mL) packed brown sugar
1/2 cup (125 mL) unsalted butter, at room temperature
2 eggs
1/4 cup (50 mL) milk
Chocolate Toffee Sauce
Muffin pan, lined with paper liners

1
Preheat oven to 350F (180C).
2
In a small saucepan over medium heat, combine dates and water.
3
Cook until dates are soft and water is absorbed.
4
Set aside and let cool.
5
In a small bowl, mix together flour, baking powder and salt.
6
In a large bowl, using an electric mixer, beat together granulated and brown sugars and butter until well combined.
7
Add eggs, one at a time, beating well after each addition.
8
Add flour mixture, beating until combined.
9
Add milk and reserved date mixture, beating until smooth.
10
Scoop batter into prepared pan.
11
Bake in preheated oven for 20 to 25 minutes or until golden brown and tops of cupcakes spring back when lightly touched.
12
Let cool in pan on rack for 10 minutes.
13
Remove from pan and let cool completely on rack.
14
Remove paper liners from cupcakes.
15
Top warm cupcakes with Chocolate Toffee Sauce.
16
Variation: Add 1/3 cup (75 mL) finely chopped semisweet chocolate to the batter.

616

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/3 cups (325 mL) pitted dates (7 oz/210 g), chopped, 1/3 cup (75 mL) water, 1 1/2 cups (375 mL) all purpose flour, 1 1/2 tsp ( 7 mL) baking powder, and more.

Yes, Sticky Date Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sticky Date Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions